Maple Pecan Pumpkin Pie

• Shell
• 1 (15 ounce) package pie crusts
• 1 teaspoon flour
• Filling
• 1/2 cup sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/4 cup raisins
• 1/4 cup pecans, Chopped
• 2 (16 ounce) cans pumpkin pie filling
• 1 1/2 cups evaporated milk
• 1 teaspoon maple syrup
• 2 eggs, slightly beaten
• Topping
• 1 cup whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon maple syrup
• pecan halves

1. Prepare pie crust,according to package directions,for one crust pie.
2. Refrigerate remaining pie crust for later use.
3. Heat oven to 425 degrees.
4. Place prepared crust into a 10" tart pan with removable or a 9" pie pan.
5. Press in bottom and up sides of pan.
6. Trim edges,if necessary.
7. In a large bowl,combine all filling ingredients;blend well.
8. Carefully,pour into pie crust lined pan.
9. Bake for 40 to 50 minutes or until knife inserted in center comes out clean.
10. Cool.
11. In a small bowl,beat cream until soft peaks form.
12. Blend in powdered sugar and maple flavor;beat until stiff peaks form.
13. Spoon or pipe over filling.
14. Garnish with pecan halves.
15. Store in refrigerator.

shell, flour, filling, sugar, cinnamon, salt, raisins, pecans, pumpkin pie filling, milk, maple syrup, eggs, topping, whipping cream, powdered sugar, maple syrup, pecan halves

Taken from www.food.com/recipe/maple-pecan-pumpkin-pie-8425 (may not work)